A method for preparing a vegetable fat and the use of the vegetable fat
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- AAK AB(PUBL)
- Filing Date
- 2025-09-23
- Publication Date
- 2026-06-04
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Figure IMGF000017_0001 
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Abstract
Description
[0001] A method for preparing a vegetable fat and the use of the vegetable fat
[0002] Field of the invention.
[0003] The present invention relates to the field of vegetable fats, confectionary fat compositions, chocolate, cocoa butter equivalents and enrobing applications. Further the invention relates to coating and enrobing processes.
[0004] Background
[0005] A traditionally known enrober apparatus comprises a conveyor grid onto which the articles to be enrobed are arranged and being transported through the apparatus. At the top of the apparatus is arranged an upper flow pan from which, for example, tempered chocolate mass is poured as a curtain on the articles to cover them from above with a chocolate / mass layer. A lower reservoir tank is positioned beneath the grid, wherein the residual mass is collected into a tank. Normally the enrobing machine is connected to a tempering machine in such a way that the residual mass is processes through the tempering machine before re-entering the flow pan.
[0006] A known problem with enrobers is an uncontrolled crystallisation process going on in the tank due to the large amount of already well-tempered chocolate mass return to it during the enrobing process. The mass in the enrobing machine becomes in-homogenous in its constitution regarding crystal content and degree of solidification.
[0007] Within a few hours after production start-up, the mass simply undergoes increasing solidification and lumps with "thicker" tempered chocolate mass than the rest pops up and the chocolate mass in the tank gets more and more in-homogenous The effects are uneven thickness in enrobed layers on articles, and a high chocolate consumption. The machine then has to be stopped and the tempered chocolate mass needs to be remelted before the process can be reassumed.
[0008] Hence, for several reasons such breaks or interruptions in the production is undesirable.
[0009] Cocoa butter equivalents (CBEs) are particularly important in confectionery applications due to their similarity in physical properties to natural cocoa butter. The use of CBEs allows for cost- effective production without significantly altering the quality of chocolate products. With the extremely high global cocoa butter prices many manufacturers are increasing the content of CBE in application recipes. However, traditional methods for producing CBEs or similar fat compositions often present challenges related to both the consistency and the triglyceride profiles across batches. Specifically, the industrial standard seeks a blend that can closely replicate the triglyceride profile of cocoa butter, which is characterized by particular saturated and unsaturated fatty acids in specific positions on the glycerol backbone. Cocoa butter's unique characteristics — such as its narrow melting range that corresponds to body temperature — confer it with a pleasant melt-in-the- mouth sensation and glossy appearance. Achieving this with alternative sources requires precise control over the triglyceride composition.
[0010] The main objective of the present invention is to provide improved processes for enrobing application, such as processes having less production interruptions. A further objective is to provide a CBE composition better suited for enrobing applications, such as a CBE composition obtained from combining two vegetable fat compositions originating from two different vegetable fat sources.
[0011] Summary of the invention.
[0012] It has surprisingly been found that the faster build-up of application material in enrober stations following increasing content of CBE in application recipes can be prevented by reducing the amount of StStSt and / or PPP by dry fractionation of either the blend or one or both of the vegetable fat sources (such as Shea Stearin and PMF), thereby obtaining a new CBE solution. . Thus, less production line interruptions on the enrobing station follows, such as to increase productivity of the enrobing process as well as increasing quality in the form of more uniform products.
[0013] In a first aspect the present invention provides a process for preparing an edible final fat composition which comprises the steps of: a) Providing a first vegetable fat composition, wherein the amount of StOSt triglyceride and its positional isomers is at least 40% by weight compared to the total amount of triglycerides and wherein the StOSt / StStO ratio is at least 15, and a second vegetable fat composition, wherein the amount of POP triglyceride and its positional isomers is at least 35% by weight compared to the total amount of triglycerides and wherein the POP / PPO ratio is at least 5, wherein the process further comprises, either b1 ) Blending the first vegetable fat composition and the second vegetable fat composition, in a weight ratio from 80:20 to 20:80, and subsequently c1 ) Reducing the total amount of tri-palmitic and tri-stearic (PPP+StStSt) in the vegetable fat blend by making an olein blend, thereby obtaining an edible final fat composition, wherein the amount of POP+StOSt triglycerides is at least 40% by weight compared to the total amount of triglycerides in the edible final fat composition, or, b2) Reducing the amount of tri-stearic triglyceride (StStSt) in the first vegetable fat composition, and / or reducing the amount of tri-palmitic triglyceride (PPP) in the second vegetable fat composition, to make a first and / or second olein fraction, wherein the amount of StStSt triglycerides in the first olein fraction is reduced to less than 1 .4% by weight compared to the total amount of triglycerides in the first olein fraction and the amount of StOSt triglycerides in the first olein fraction is at least 40%, and / or the amount of PPP triglycerides in the second olein fraction is reduced to less than 1 .6% by weight compared to the total amount of triglycerides in the second olein fraction and the amount of POP triglycerides in the second olein fraction is at least 35%, and subsequently c2) Blending the first vegetable fat composition and the second olein fraction, or blending the first olein fraction and the second vegetable fat composition, or blending the first olein fraction and the second olein fraction, in a weight ratio from 80:20 to 20:80 to form an edible final fat composition, wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid and O is oleic (C18.1 ) fatty acid.
[0014] In a second aspect the present invention provides an edible final fat composition, wherein the edible final fat composition comprises:
[0015] -from 85% to 100% by weight of triglycerides compared to the total weight of the edible final fat composition;
[0016] -from 50% to 92% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0017] - from 28% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0018] - from 22% to 50% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition; wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18:1 ) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
[0019] In a third aspect the present invention provides an edible final fat composition, wherein the edible final fat composition comprises:
[0020] -from 85% to 100% by weight of triglycerides compared to the total weight of the edible final fat composition;
[0021] -from 50% to 92% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0022] - from 25% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition; - from 22% to 50% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition; wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18: 1 ) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
[0023] In a further aspect the present invention provides an edible fat composition obtainable from the process as defined herein.
[0024] In a further aspect the present invention provides the use of the edible final fat composition of the invention in an enrobing or coating application.
[0025] In a further aspect the present invention provides the use of the edible final fat composition of the invention in a molding application.
[0026] In a further aspect the present invention provides the use of the edible final fat composition of the invention as a cocoa butter equivalent.
[0027] In a further aspect the present invention provides the use of the edible final fat composition of the invention as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate like product
[0028] In a further aspect the present invention provides a food product or confectionary or chocolate or chocolate-like product comprising a coating substantially made up of the edible final fat composition of the present invention.
[0029] Definitions
[0030] In the context of the present invention, the following terms are meant to have the meaning as defined here, unless defined elsewhere in the description.
[0031] As used herein, the term “vegetable” shall be understood as originating from a plant or a single cell organism. Thus, vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides if all the fatty acids used to obtain said triglyceride or fat is of plant origin or single cell organism origin. As used herein, Palm Mid Fraction (PMF) is to be understood as the product produced by multiple fractionations of palm oil. Its main characteristic is a very high content in symmetrical di-saturated triglycerides (mainly POP). In the present disclosure Palm Mid Fraction and PMF is used interchangeably.
[0032] As used herein, the term “triglycerides” may be used interchangeably with the term “triacylglycerides” and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated TG or TAG.
[0033] Saturated fatty acids (SAFA) are chains of carbon atoms joined by single bonds, with the maximum number of hydrogen atoms attached to each carbon atom in the chain. Unsaturated fatty acids are chains of carbon atoms joined by single bonds and varying numbers of double bonds, which do not have their full quota of hydrogen atoms attached. An unsaturated fatty acid can exist in two forms, the cis form and the trans form. A double bond may exhibit one of two possible configurations: trans or cis. In trans configuration (a trans fatty acid) the carbon chain extends from opposite sides of the double bond, whereas, in cis configuration (a cis fatty acid) the carbon chain extends from the same side of the double bond.
[0034] By using the nomenclature CX means that the fatty acid comprises X carbon atoms, e.g. a C14 fatty acid has 14 carbon atoms while a C8 fatty acid has 8 carbon atoms.
[0035] By using the nomenclature CX:Y means that the fatty acid comprises X carbon atoms and Y double bonds, e.g. a C14:0 fatty acid has 14 carbon atoms and 0 double bonds while a C18:1 fatty acid has 18 carbon atoms and 1 double bond. P is used as short notation for palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18:1) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
[0036] In general, triglycerides use a "sn" notation, which stands for stereospecific numbering. In a Fischer projection of a natural L-glycerol derivative, the secondary hydroxyl group is shown to the left of C- 2; the carbon atom above this then becomes C-1 and that below becomes C-3. The prefix ‘sn’ is placed before the stem name of the compound.
[0037] Sn1 / sn2 / sn3:
[0038] H
[0039] H— C-OOCR' position sri-1
[0040] R"COO— C— H position sn-2
[0041] H— C-OOCR"' position sn-3 i H
[0042] Fischer projection of a natural L-glycerol derivative. By randomly distributed is meant that the fatty acids are randomly distributed to the three sn- positions. A randomly distributed composition may be obtained by means of esterification, chemical transesterification or enzymatic transesterification. All naturally occurring fat compositions, e.g. virgin olive oil, palm kernel oil, coconut oil or rapeseed oil all have a non-randomly distribution of the fatty acids on the glycerol backbone.
[0043] As used herein, “%” or “percentage” relates to weight percentage i.e. wt.% or wt.-% if nothing else is indicated.
[0044] The sum of a given component in the fat composition can never be more than 100% by weight, e.g. the sum of all the fatty acids in the vegetable fat composition can never be more than 100% by weight.
[0045] As used herein, “oil” and “fat” are used interchangeably, unless otherwise specified.
[0046] As used herein, “vegetable oil” and "vegetable fat” are used interchangeably, unless otherwise specified.
[0047] As used herein “cocoa butter equivalent” or CBE is intended to mean an edible fat having very similar chemical and physical properties and being compatible with cocoa butter. In both cocoa butter and cocoa butter equivalent, the main fatty acids are typically palmitic, stearic, and oleic acids. The triglycerides are typically 2-oleo di-saturated (SatOSat (Sat2O)). Despite their similarity to cocoa butter, cocoa butter equivalents can be detected in chocolate by their triglyceride ratios, which are appreciably different from those in cocoa butter.
[0048] As used herein “edible” is something that is suitable for use as food or as part of a food product, such as a dairy chocolate, or confectionary product.
[0049] For products and methods in the confectionery areas, reference is made to “Chocolate, Cocoa and Confectionery”, B. W. Minifie, Aspen Publishers Inc., 3. Edition 1999.
[0050] A food product is a product for human consumption.
[0051] By a chocolate or chocolate-like product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like product may be produced with a low amount of or even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. In addition, many chocolate or chocolate-like products comprise cocoa powder or cocoa mass, although some chocolate or chocolate-like products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter. Depending on the country and / or region there may be various restrictions on which products may be marketed as chocolate.
[0052] The term “comprising” or “to comprise” is to be interpreted as specifying the presence of the stated parts, steps, features, or components, but does not exclude the presence of one of more additional parts, steps, features, or components.
[0053] As used herein, the term “and / or” is intended to mean the combined (“and”) and the exclusive (“or”) use, i.e. “A and / or B” is intended to mean “A alone, or B alone, or A and B together”.
[0054] The triglyceride compositions may be measured as described in the Examples section. The asymmetric isomers are included in the amount specified under each TAGs in the examples since the method used (AOCS Ce 5b-89) does not measure the difference in isomeric state of a TAG. Hence, for example, when there is written POSt in the tables it also includes its isomers (PStO and StPO). In the embodiments where one may like to determine the individual positional isomers (such as the determination of the StOSt / StStO and POP / PPO ratios) the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD) (see Examples section).
[0055] The terms PPO, StStO and SAtSAtO is used to denote isomers of asymmetric mono-unsaturated triglycerides (i.e PPO, OPP or StStO, OStSt or SatSatO, OSatSAt) with the unsaturated fatty acid, i,e, oleic acid in the 1- or 3-position.
[0056] In a fractionation process two separate fractions are created, an olein fraction and a stearin faction. The term “fraction” is intended to mean a product of a fractionation process. The fractionation product, i.e. the fraction, may or may not be further treated in various other ways. In some cases, the term “fraction” may be omitted, e.g. the terms “stearin” and “stearin fraction” may be used interchangeably, also the terms “olein” and “olein fraction” may be used interchangeably.
[0057] Detailed description of the invention
[0058] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below described embodiments with the above disclosed aspects. Process.
[0059] In one aspect the invention provides a process for preparing an edible final fat composition which comprises the steps of: a) Providing a first vegetable fat composition, wherein the amount of StOSt triglyceride is at least 40% by weight compared to the total amount of triglycerides and wherein the StOSt / StStO ratio is at least 15, and a second vegetable fat composition, wherein the amount of POP triglyceride is at least 35% by weight compared to the total amount of triglycerides and wherein the POP / PPO ratio is at least 5, wherein the process further comprises, either b1 ) Blending the first vegetable fat composition and the second vegetable fat composition, in a weight ratio from 80:20 to 20:80, and subsequently c1 ) Reducing the total amount of tri-palmitic and tri-stearic (PPP+StStSt) in the vegetable fat blend by making an olein blend, thereby obtaining an edible final fat composition, wherein the amount of POP+StOSt triglycerides is at least 40% by weight compared to the total amount of triglycerides in the edible final fat composition, and wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, or, b2) Reducing the amount of tri-stearic triglyceride (StStSt) in the first vegetable fat composition, and / or reducing the amount of tri-palmitic triglyceride (PPP) in the second vegetable fat composition, to make a first and / or second olein fraction, wherein the amount of StStSt triglycerides in the first olein fraction is reduced to less than 1 .4% by weight compared to the total amount of triglycerides in the first olein fraction and the amount of StOSt triglycerides in the first olein fraction is at least 40%, and / or the amount of PPP triglycerides in the second olein fraction is reduced to less than 1 .6% by weight compared to the total amount of triglycerides in the second olein fraction and the amount of POP triglycerides in the second olein fraction is at least 35%, and subsequently c2) Blending the first vegetable fat composition and the second olein fraction, or blending the first olein fraction and the second vegetable fat composition, or blending the first olein fraction and the second olein fraction, in a weight ratio from 80:20 to 20:80 to form an edible final fat composition, wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid and O is oleic (C18.1 ) fatty acid.
[0060] The present invention describes a method for preparing a final fat composition wherein the amount of PPP and StStSt is reduced. Accordingly, it can be of value to remove at least some of the SatSatSat triglycerides in a small fractionation step (de-topping), where the SatSatSat triglyceride content in the vegetable fat is significantly reduced, without any significantly increase in the SatOSat triglyceride content of the product. In vegetable fat blends used for CBEs the SatSatSat is dominated by StStSt and / or PPP triglycerides. Therefore, a small fractionation step will lead to a significantly decrease in PPP and StStSt triglycerides.
[0061] In an embodiment the process for preparing a vegetable fat composition comprises a small fractionation step. It can be of value to remove at least some of the SatSatSat from a vegetable fat composition, since the amount of SatSatSat triglycerides can have a negatively impact in the viscosity of the product.
[0062] In an embodiment of the present invention the process for preparing a vegetable fat composition comprises a small fractionation step, also referred to as a de-topping step, to remove a solid fraction comprising SatSatSat triglycerides and optionally diglycerides, wherein the fractionation: a) decreases the PPP and / or StStSt triglyceride content of the final vegetable fat composition by at least 30% by weight relative to the PPPand / or StStSt triglyceride content of the vegetable fat composition before the de-topping step; and b) does not increase the POP and / or StOSt triglyceride content of the vegetable fat composition by more than 5% by weight relative to the POP and / or StOSt triglyceride content of vegetable fat composition before the de-topping step.
[0063] In one or more embodiments, the process for preparing an edible final fat composition has the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition being no more than 1 .9% by weight compared to the total amount of triglycerides in the edible final fat composition, such as no more than 1 .8% by weight, such as no more than 1 .7% by weight, such as no more than 1 .5% by weight, or such as no more than 1 .4% by weight.
[0064] In one or more embodiments, the amount of StStSt triglycerides in the first olein fraction is reduced to no more than 1.2% by weight compared to the total amount of triglycerides in the first olein fraction, such as no more than 1.1 % by weight, or such as no more than 1 .0% by weight.
[0065] In one or more embodiments, the amount of PPP triglyceride in the second olein fraction is reduced to no more than 1.4% by weight compared to the total amount of triglycerides in the first olein fraction, such as no more than 1 .3% by weight, such as no more than 1.1% by weight, or such as no more than 1 .0% by weight.
[0066] In one or more embodiments, the process for preparing an edible final fat composition has step b1 ) or c2) comprising blending, in a weight ratio from 70:30 to 30:70, such as 65:35 to 35:65, such as 60:40 to 40:60. In one or more embodiments, the first vegetable fat composition and the first olein fraction comprises an amount of StOSt triglyceride and its positional isomers of between 40% and 85% by weight compared to the total amount of triglycerides in the first vegetable fat composition and the first olein fraction, such as between 45% to 80%, such as 50% to 75%, such as 55% to 72%.
[0067] In one or more embodiments, the second vegetable fat composition and the second olein fraction comprises an amount of POP and its positional isomers of between 35% to 80% by weight compared to the total amount of triglycerides in the second vegetable fat composition and the second olein fraction, such as 40% to 75% by weight, such as 45% to 73% by weight, such as 50% to 70% by weight, or such as 55% to 70% by weight.
[0068] In one or more embodiments, the step of reducing the amount of tri-stearic and / or tri-palmitic comprises a fractionation step, such as a small fractionation step, preferably by a dry fractionation step.
[0069] This fractionation step is also referred to above as a de-topping step.
[0070] In one or more embodiments, the step of reducing the amount of tri-stearic and / or tri-palmitic consists of a fractionation step, such as a small fractionation step, preferably by a dry fractionation step.
[0071] In one or more embodiments the process for preparing an edible final fat composition, the step of reducing the amount of tri-stearic and / or tri-palmitic does not significantly change the content of other fat components.
[0072] In contrast to combining oils obtained by enzymatic reactions, it is here preferred to combine fat compositions from different sources (plants).
[0073] In one or more embodiments, the process for preparing an edible final fat composition has the first vegetable fat composition and the second vegetable fat composition originating from a different source, i.e. from a different type of plant.
[0074] In one or more embodiments, the process for preparing an edible final fat composition has the first vegetable fat composition originating from shea butter, illipe butter, kokum butter, mango butter or sal butter or fractions thereof, such as shea butter, illipe butter or sal butter or fractions thereof, such as shea butter or sal butter or fractions thereof, such as shea butter or fractions thereof.
[0075] In one or more embodiments, the process for preparing an edible final fat composition has the second vegetable fat composition originating from a palm oil or phulwara oil or fractions thereof, preferably the second vegetable fat composition originating from a palm oil fraction such as a palm mid fraction. Edible final fat composition.
[0076] In a second aspect the present invention provides an edible final fat composition, wherein the edible final fat composition comprises:
[0077] -from 85% to 100% by weight of triglycerides compared to the total weight of the edible final fat composition;
[0078] -from 50% to 92% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0079] - from 25% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0080] - from 22% to 50% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition; wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18: 1 ) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
[0081] In a third aspect the present invention provides an edible final fat composition, wherein the edible final fat composition comprises:
[0082] -from 85% to 100% by weight of triglycerides compared to the total weight of the edible final fat composition;
[0083] -from 50% to 92% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0084] - from 28% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0085] - from 22% to 50% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition; wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18:1 ) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
[0086] In one or more embodiments, the edible final fat composition comprises: - a first vegetable fat composition and a second olein fraction, or
[0087] - a first olein fraction and a second vegetable fat composition, or
[0088] - a first olein fraction and a second olein fraction, or
[0089] - an olein fraction of a blend of a first and a second vegetable fat composition, wherein the two components are blended in a weight ratio from 80:20 to 20:80.
[0090] In one or more embodiments, the edible final fat composition comprises:
[0091] - a first vegetable fat composition and a second olein fraction where the PPP content of the second olein fraction has been reduced by fractionation, or
[0092] - a first olein fraction where the StStSt content has been reduced by fractionation and a second vegetable fat composition, or
[0093] - a first olein fraction where the StStSt content has been reduced by fractionation and a second olein fraction where the PPP content of the second olein fraction has been reduced by fractionation, or
[0094] - an olein fraction of a blend where the StStSt and / or PPP content of the blend has been reduced by fractionation and a second vegetable fat composition, wherein the two components are blended in a weight ratio from 80:20 to 20:80.
[0095] In one or more embodiments, the edible final fat composition comprises:
[0096] - a first vegetable fat composition and a second olein fraction where the PPP content of the second olein fraction has been reduced by at least 30% by weight by fractionation, or
[0097] - a first olein fraction where the StStSt content has been reduced by at least 30% by weight by fractionation and a second vegetable fat composition, or
[0098] - a first olein fraction where the StStSt content has been reduced by at least 30% by weight by fractionation and a second olein fraction where the PPP content of the second olein fraction has been reduced by at least 30% by weight by fractionation, or
[0099] - an olein fraction of a blend where the StStSt and / or PPP content of the blend has been reduced by at least 30% by weight by fractionation and a second vegetable fat composition, wherein the two components are blended in a weight ratio from 80:20 to 20:80.
[0100] In one or more embodiments, the edible final fat composition comprises from 90% to 100% by weight, such as 92% to 99%, such as 95% to 99% by weight of triglycerides compared to the total weight of the edible final fat composition.
[0101] In one or more embodiments, the edible final fat composition comprises from 60% to 90% by weight, such as 65% to 88%, such as 70% to 87%, such as 75% to 86% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition. In one or more embodiments, the edible final fat composition comprises from 30% to 48% by weight, such as 31% to 46% by weight, such as 32% to 44% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition.
[0102] In one or more embodiments, the edible final fat composition comprises from 24% to 48% by weight, such as 26% to 46%, such as 27% to 44% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition.
[0103] In one or more embodiments, the edible final fat composition comprises from 8.0% to 14.0% by weight, such as 8.5% to 13.0%, such as 9.0% to 12.5% by weight of POSt triglycerides compared to the total weight of triglycerides in the edible final fat composition;
[0104] In one or more embodiments, the edible final fat composition has a (StOSt+POP) / (StStO+PPO) of at least 5, such as at least 6, such as at least 7, such as at least 8, such as at least 9 or such as at least 10.
[0105] In one or more embodiments, the edible final fat composition comprises from 0.1 % to 1.8% by weight, such as 0.1 % to 1 .7% such as 0.2% to 1 .6%, such as 0.2% to 1 .5%, such as 0.3% to 1 ,4%, such as 0.3% to 1 .2%, such as 0.3% to 1 .0% by weight of the total amount of tri-palmitic and tristearic (PPP and StStSt) triglycerides compared to the total weight of triglycerides in the edible final fat composition.
[0106] In one or more embodiments, the edible fat composition or a fraction thereof has been subjected to a small fractionation step, referred to as a de-topping step, to remove a solid fraction rich in SatSatSat triglycerides and optionally diglycerides,
[0107] In one or more embodiments, the fractionation (de-topping): a) decreases the PPP and / or StStSt triglyceride content of the final edible fat composition or the fraction thereof by at least 30% by weight relative to the PPP and / or StStSt triglyceride content of the fat composition or fraction thereof before the de-topping step, and b) does not increase the POP and / or StOSt triglyceride content of the fat composition by more than 5% by weight relative to the POP and / or StOSt triglyceride content of the fat composition before the de-topping step.
[0108] In one or more embodiments the first vegetable fat composition originates from shea butter, illipe butter, kokum butter, mango butter or sal butter or fractions thereof, such as shea butter, illipe butter or sal butter or fractions thereof, such as shea butter or sal butter or fractions thereof, such as shea butter or fractions thereof. In one or more embodiments the first vegetable fat source originates from shea butter or a fraction thereof.
[0109] In one or more embodiments the second vegetable fat composition originates from a palm oil or phulwara oil or fractions thereof, preferably the second vegetable fat composition originates from a palm oil fraction such as a palm mid fraction.
[0110] In one or more embodiments the second vegetable fat source originates from a palm oil fraction, such as palm mid fraction.
[0111] In one or more embodiments the first vegetable fat source originates from shea butter or a fraction thereof and the second vegetable fat source originates from a palm oil fraction, such as palm mid fraction.
[0112] In one or more embodiments the first vegetable fat source originates from sal butter or a fraction thereof and the second vegetable fat source originates from a palm oil fraction, such as palm mid fraction.
[0113] In one or more embodiments, the edible final fat composition is suitable for confectionery enrobing, filling and coating applications.
[0114] In a further aspect the present invention provides an edible fat composition obtainable from the process as defined herein.
[0115] Use of the final fat composition.
[0116] The final fat composition as described above shows the possibility to be used for several applications in the manufacturing of chocolate and confectionary products.
[0117] In a further aspect the present invention provides the use of the edible final fat composition of the invention in an enrobing or coating application.
[0118] Production enrobers are available in many designs but a common denominator is the presence of cold spots with little movement of chocolate resulting in an increased risk of build-up of chocolate over time. Furthermore, the time of which a chocolate is circulated in a production scale enrober until its either deposited or returned to be de- and re-tempered is highly dependent on enrober design, but an average time of 15 minutes is a plausible indicative retention time.
[0119] When using the edible final fat composition in such applications, the process runs more efficiently with less production stops and the products obtained appear to be more uniform, e.g. having a more consistent coating layer, as compared to processes using comparable vegetable fat compositions.
[0120] In a further aspect the present invention provides the use of the edible final fat composition as defined by the invention in a molding application.
[0121] In a further aspect the present invention provides the use of the edible final fat composition as defined by the invention as a cocoa butter equivalent.
[0122] In a yet further aspect the present invention provides the use of the edible final fat composition as defined by the invention as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate like product.
[0123] In one or more embodiments, the use as a cocoa butter equivalent in a mixture with cocoa butter this mixture of the edible final fat composition and the cocoa butter is in a ratio in the range from 5:95 to 98:2, such as 10:90 to 98:2, such as 15:85 to 98:2, such as 20:80 to 95:5.
[0124] In a further aspect the present invention provides a food product or confectionary or chocolate or chocolate-like product comprising a coating substantially made up of the edible final fat composition as defined by the invention.
[0125] In one or more embodiments, the food product or confectionary or chocolate or chocolate-like product has a total fat content is in the range from 20 %w / w to 65 %w / w, such as 20 %w / w to 50 %w / w, or such as 25 %w / w to 45 %w / w.
[0126] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of protection.
[0127] Examples
[0128] General methods
[0129] The triglyceride compositions are measured by AOCS method Ce 5b-89. The asymmetric isomers are included in the amount specified under each TAGs in the examples since the method used (AOCS Ce 5b-89) does not measure the difference in isomeric state of a TAG. Hence, for example, when there is written POSt in the tables it also includes its isomers (PStO and StPO).
[0130] P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18:1) fatty acid, Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids. Description of analysis to determine position isomers.
[0131] In the embodiments where one may like to determine the individual positional isomers (such as the determination of the StOSt / StStO and POP / PPO ratios) the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD). The sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined by means of HPLC on Silver ion columns and detected by ELSD. These methods are known, and suitable methods are available at commercial laboratories, such as Reading Scientific Services Ltd. And Mylnefield Lipid Analysis.
[0132] Example 1 - Fat compositions
[0133] Table 1 shows the triglyceride compositions of Shea Stearin IV 36 (Fat A) and Palm Mid Fraction (PMF) IV 33 (Fat B). Table 1 shows that the SatOSat compositions and the composition of the tri-saturated TAG’S are quite different for Fat A and Fat B. Shea Stearin IV 36 (Fat A) is high in StOSt and has the majority of the tri-saturated TAGs as StStSt whereas PMF IV 33 (Fat B) is high in POP and have the majority of the tri-saturated TAGs as PPP. Both fats have high ratios of StOSt / StStO and POP / PPO, respectively.
[0134] Example 2 - Fractions of Shea Stearin IV 36 and PMF IV 33 and a blend of Shea Stearin IV 36 and PMF IV 33.
[0135] Fractionations of Shea Stearin IV 36 and PMF IV 33 and a blend of Shea Stearin IV 36 and PMF IV 45 were performed in pilot scale dry fractionation setup.
[0136] Shea Stearin IV 36 fractionation
[0137] First, Shea Stearin IV 36 (fat A) is heated to 60 degrees Celsius whereby it is completely melted and kept at this temperature for two hours.
[0138] Then, the melted Shea Stearin IV 36 is gradually cooled to a temperature of 32 degrees Celsius over a period of two hours. After reaching the temperature of 32 degrees Celsius, the Shea Stearin IV 36 is kept at constant temperature of 32 + / -0.5 degrees Celsius for 71 / 2hours.
[0139] After the 71 / 2hours of isothermal crystallization at 32 + / - 0.5 degrees Celsius, the Shea Stearin IV 36 is filtered to obtain an olein fraction (Fat C) and a stearin fraction. The Olein fraction (Fat C) with a yield of 93% is the principal product.
[0140] PMF IV 33 fractionation
[0141] First, PMF IV 33 (fat B) is heated to 60 degrees Celsius whereby it is completely melted and kept at this temperature for two hours.
[0142] Then, the melted PMF IV 33 is gradually cooled to a temperature of 25 degrees Celsius over a period of two hours. After reaching the temperature of 25 degrees Celsius, the PMF IV 33 is kept at constant temperature of 25 + / -0.5 degrees Celsius for 87 hours.
[0143] After the 81 / 2hours of isothermal crystallization at 25 + / - 0.5 degrees Celsius, the PMF IV 33 is filtered to obtain an olein fraction (Fat D) and a stearin fraction. The Olein fraction (Fat D) with a yield of 88% is the principal product.
[0144] Fractionation of a of Blend of Shea Stearin IV 36 and PMF IV 33
[0145] First, a Cocoa Butter equivalent (CBE A) blend of 45% Shea Stearin IV 36 (Fat A) and 55% PMF IV 36 (Fat B) is heated to 60 degrees Celsius whereby it is completely melted and kept at this temperature for two hours. Then, the melted blend of Shea Stearin IV 36 and PMF IV 33 is gradually cooled to a temperature of 28 degrees Celsius over a period of two hours. After reaching the temperature of 28 degrees Celsius, the blend of Shea Stearin IV 36 and PMF IV 33 is kept at constant temperature of 28 + / - 0.5 degrees Celsius for 22! hours.
[0146] After the 22% hours of isothermal crystallization at 28 + / - 0.5 degrees Celsius, the blend of Shea Stearin IV 36 and PMF IV 33 is filtered to obtain an olein fraction (CBE B) and a stearin fraction. The Olein fraction (CBE B) with a yield of 78% is the principal product.
[0147] Table 2 shows the triglyceride compositions of the olein fraction of Shea Stearin IV 36 (Fat C), the olein fraction of PMF IV 33 (Fat D), the olein fraction of the blend of Shea Stearin IV 36 and PMF IV 33 (CBE B) as well as the Shea Stearin IV 36 (fat A), Palm Mid Fraction (PMF) IV 33 (Fat B) and the blend of Shea Stearin IV 36 and PMF IV 33 (CBE A) for easy reference.
[0148] A comparison of Shea Stearin IV 36 (Fat A) and the consequent olein fraction (Fat C) it is evident that only minor changes in POP, POSt and StOSt contents are detected. On the contrary, the sum of the tri-saturated StStSt and PPP TAGs content is significantly reduced which is especially due to the relatively large reduction in StStSt from 1 .7 to 0.9% by weight.
[0149] For PMF IV 33 (Fat B) and the consequent olein fraction (Fat D) it is evident that only minor changes in POP, POSt and StOSt content are detected. On the contrary, the sum of the trisaturated StStSt and PPP content is significantly reduced which is especially due to the relatively large reduction in PPP from 2.4 to 0.7% by weight.
[0150] As a result of the smaller olein fraction (78% olein yield) of the dry fractionation of the blend of Shea Stearin IV 36 and PMF IV 33 (CBE A) as compared to the dry fractionations of Shea Stearin IV 36 (93% olein yield) and PMF IV 33 (88% olein yield) the changes in POP, POSt and StOSt are slightly larger. The StOSt content decreases with 3.3% while POP and POSt increases with 1 .2% and 0.7%, respectively.
[0151] The sum of the tri-saturated StStSt and PPP content is significantly reduced due to a combination of both the removal of StStSt and the reduction in PPP from 1 .4 to 0.8% by weight.
[0152] Example 3 - Cocoa Butter Equivalent (CBE) blends.
[0153] Table 3 displays the triglyceride compositions for West African cocoa butter and several Cocoa Butter Equivalent (CBE) blends based on the vegetable fat components given in Table 1 and 2. CBE A and CBE B are included for easy reference.
[0154] All the CBE’s illustrated in Table 3 have similar POP, POSt and StOSt contents as is not surprising given the results in Table 2. A comparison of the CBE’s as to West African cocoa butter show similar SatOSat contents but with the latter having a significantly higher POSt and lower POP and StOSt contents.
[0155] With respect to the sum of StStSt and PPP all the CBE’s of the invention (CBE B, C, D and E) have lower contents as compared to comparative CBE A.
[0156] Example 4 - Recipes and manufacture of chocolate-like compounds with CBE compositions The cocoa butter and the five CBEs as disclosed above were used to produce dark and milk chocolates with varying contents of the disclosed CBE present in the fat phase of the chocolates.
[0157] The procedure of the chocolate productions was all done following this procedure:
[0158] All ingredients, except lecithin and some of the fat, are mixed on a teddy mixer with heat jacket to a consistency of marzipan. Afterwards, the mixture is refined on a three-roller Buhler refiner to an average particle size of 20 micron. The mass is then dry-conched for 3 hours at 65 °C for dark or 55 °C for milk before the remaining fat is added and then followed by continued conching for 3 hours. Half an hour before conching is complete lecithin is added. The chocolates are then transferred to an Aasted AMC 50 three zone tempering machine to be optimally tempered.
[0159] Tempering settings are adjusted until a well-tempered curve with the highest possible inflection point is obtained on an exotherm 7400 Temper Meter.
[0160] Chocolate recipes and fat compositions for the dark and milk chocolates are given in Tables 4 and 5, respectively.
[0161]
[0162] Example 5 - Viscosity and Magic Rheo aka Rheo-Smart floating results
[0163] Production enrobers are available in many designs but a common denominator is the presence of cold spots with little movement of chocolate resulting in an increased risk of build-up of chocolate over time. Furthermore, the time of which a chocolate is circulated in a production scale enrober until its either deposited or returned to be de- and re-tempered is highly dependent on enrober design, but an average time of 15 minutes is a plausible indicative retention time.
[0164] To be able to evaluate the tested chocolates in pilot-scale a Brookfield Viscometer program was designed to simulate the build-up of viscosity of a tempered chocolate in a production scale enrober.
[0165] The program is depicted in Table 6.
[0166] Table 7 and 8 display the chocolate outlet temperature as well as the determined viscosities after 900 sec (15 minutes) for the dark chocolates obtained via the program in Table 6. The sum of StStSt
[0167] + PPP TAGs contents for the cocoa butter and CBE’s are included for easy reference.
[0168] Table 7 show that the four dark chocolates with 34.0% Dark-34-CBE-A, Dark-34-CBE-C, Dark-34- CBE-D and Dark-34-CBE-E (CBE-A, CBE-C, CBE-D and CBE-E in the recipe) have very similar outlet temperatures from the Aasted AMC 50 temper unit which in turn are approx. 0,5 °C lower than for the dark chocolate without CBE (Dark-CB). The chocolate with 34.0% Dark-34-CBE-B (CBE-B in recipe) has the lowest outlet temperature from the temper unit primarily because of the lower StOSt and hence lower SatOSat content. Regarding the measured viscosities after 900 seconds for the five chocolates with CBE its apparent that the determined viscosities decrease as the sum StStSt + PPP contents decrease while keeping in mind that the POP, POSt, StOSt and the sum of SatOSat’s are similar for all the CBE’s in the chocolates. Furthermore, a comparison of the measured viscosities to the dark chocolate without CBE (Dark-CB) show, that while the dark chocolates Dark-34-CBE-A, Dark-34-CBE-C and Dark-34-CBE-D have higher viscosities the two dark chocolates Dark-34-CBE- B and Dark-34-CBE-E have lower viscosities.
[0169] Table 8 show that the two dark chocolates with 17.0% Dark-17-CBE-A and Dark-17-CBE-C (CBE-A and CBE-C in the recipe) have identical outlet temperatures from the Aasted AMC 50 temper unit which in turn are 0.3 °C lower than for the dark chocolate without CBE (Dark-CB). Regarding the measured viscosities after 900 seconds for the two chocolates with CBE, its apparent that the determined viscosities decrease as the sum StStSt + PPP contents decrease while keeping in mind both that a) the POP, POSt, StOSt and the sum of SatOSat’s are similar for all the CBE’s in the chocolates and b) the fat composition comprises of 47.6% CBE and 52,2% Cocoa butter, where the latter has a very low sum of PPP + StStSt of 0.4 wt%. Furthermore, a comparison of the measured viscosities to the dark chocolate without CBE (Dark-CB) show that the dark chocolate Dark-17-CBE- A, has a higher viscosity and the dark chocolate Dark-17-CBE-C has a lower viscosity. Table 9 displays the chocolate outlet temperature as well as the determined viscosities after 900 sec (15 minutes) for the milk chocolates obtained via the program in Table 6. The sum of StStSt + PPP TAGs contents for the cocoa butter and CBE’s are included for easy reference.
[0170] Table 9 show that the two milk chocolates with 15,5% Milk-15.5-CBE-A and Milk-15.5-CBE-C (CBE- A and CBE-C in the recipe) have identical outlet temperatures from the Aasted AMC 50 temper unit which in turn are 0.2 °C lower than for the milk chocolate without CBE (Milk-CB). Regarding the measured viscosities after 900 seconds for the two chocolates with CBE, its apparent that the determined viscosities decrease as the sum StStSt + PPP contents decrease while keeping in mind both that a) the POP, POSt, StOSt and the sum of SatOSat’s are similar for all the CBE’s in the chocolates and b) the fat composition comprises of 44.5% CBE and 45.8% Cocoa butter were the latter has a very low sum of PPP + StStSt of 0.4 wt%. Furthermore, a comparison of the measured viscosities to the milk chocolate without CBE (Milk-CB) show that milk chocolate Milk-15.5-CBE-A, has a higher viscosity while the milk chocolate Milk-15.5-CBE-C has the same measured viscosity.
[0171] Another pilot scale method to evaluate the build-up characteristics of a chocolate in an enrober is to use a Magic Rheo setup to estimate viscosity and flow properties.
[0172] The Magic Rheo is heated to the outlet temperature of the chocolate from the AMC 50 temper unit. 18.0 g of tempered chocolate is deposited into each of three alumina temper cups and placed horizontally in the Magic Rheo. After a specific holding time the Magic Rheo is tilted to 75 °C for 10 sec to allow the chocolate to float out of the temper cups and down the mm scale on the Magic Rheo. After 10 sec the Magic Rheo is returned to the horizontal position. The floating, measured in mm is an average for all three cups. Table 10 show the floating results for the six dark chocolates (Dark-CB, Dark-34-CBE-A, Dark-34- CBE-B, Dark-34-CBE-C, Dark-34-CBE-D and Dark-34-CBE-E) obtained via the Magic Rheo produce above. A “Flow Property Ranking (FPR)” from “1” to “6” for the chocolates related to time until the chocolate does not flow out of the temper cups. The FPR is introduced into table 10 as well. Longest time until the chocolate does not flow out of cups is given the value "1” and hence forward.
[0173] The sum of StStSt + PPP TAGs contents for the cocoa butter and CBE’s are included for easy reference. Table 10 shows a strong correlation between the sum of PPP + StStSt and the flow properties of the dark chocolates. Thus, the lower sum of PPP + StStSt result in a lower Flow Property Ranking (FPR). The relationship between flow properties and sum of PPP + StStSt correlates well with the results from the Brookfield Viscometer given in Table 7. Table 11 show the floating results for the three dark chocolates (Dark-CB, Dark-17-CBE-A and Dark- 17-CBE-C) obtained via the Magic Rheo produce above. A "Flow Property Ranking (FPR)” from “1” to “3” for the chocolates related to time until the chocolate does not flow out of the temper cups is introduced to the table as well. Longest time until the chocolate does not flow out of cups is given the value “1” and hence forward.
[0174] The sum of StStSt + PPP TAGs contents for the cocoa butter and CBE’s are included for easy reference. Table 11 shows a strong correlation between the sum of PPP + StStSt and the flow properties of the dark chocolates. Thus, the lower sum of PPP + StStSt result in a lower Flow Property Ranking (FPR). The relationship between flow properties and sum of PPP + StStSt correlates well with the results from the Brookfield Viscometer given in Table 8. Table 12 show the floating results for the three milk chocolates (Milk-CB, Milk-15.5-CBE-A and Milk- 15.5-CBE-C) obtained via the Magic Rheo produce above. The “Flow Property Ranking (FPR)” from “1” to “3” for the chocolates related to the time until the chocolate does not flow out of the temper cups. Longest time until the chocolate does not flow out of cups is given the value “1” and hence forward. The sum of StStSt + PPP TAGs contents for the cocoa butter and CBE’s are included for easy reference. Table 12 shows a strong correlation between the sum of PPP + StStSt and the flow properties of the milk chocolates. Thus, the lower sum of PPP + StStSt result in a lower Flow Property Ranking (FPR). The relationship between flow properties and sum of PPP + StStSt correlates well with the results from the Brookfield Viscometer given in Table 9.
Claims
Claims1 . A process for preparing an edible final fat composition which comprises the steps of: a) Providing a first vegetable fat composition, wherein the amount of StOSt triglyceride is at least 40% by weight compared to the total amount of triglycerides and wherein the StOSt / StStO ratio is at least 15, and a second vegetable fat composition, wherein the amount of POP triglyceride is at least 35% by weight compared to the total amount of triglycerides and wherein the POP / PPO ratio is at least 5, wherein the process further comprises, either b1 ) Blending the first vegetable fat composition and the second vegetable fat composition, in a weight ratio from 80:20 to 20:80, and subsequently c1 ) Reducing the total amount of tri-palmitic and tri-stearic (PPP+StStSt) in the vegetable fat blend by making an olein blend, thereby obtaining an edible final fat composition, wherein the amount of POP+StOSt triglycerides is at least 40% by weight compared to the total amount of triglycerides in the edible final fat composition, and wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, or, b2) Reducing the amount of tri-stearic triglyceride (StStSt) in the first vegetable fat composition, and / or reducing the amount of tri-palmitic triglyceride (PPP) in the second vegetable fat composition, to make a first and / or second olein fraction, wherein the amount of StStSt triglycerides in the first olein fraction is reduced to less than 1 .4% by weight compared to the total amount of triglycerides in the first olein fraction and the amount of StOSt triglycerides in the first olein fraction is at least 40%, and / or the amount of PPP triglycerides in the second olein fraction is reduced to less than 1 .6% by weight compared to the total amount of triglycerides in the second olein fraction and the amount of POP triglycerides in the second olein fraction is at least 35%, and subsequently c2) Blending the first vegetable fat composition and the second olein fraction, or blending the first olein fraction and the second vegetable fat composition, or blending the first olein fraction and the second olein fraction, in a weight ratio from 80:20 to 20:80 to form an edible final fat composition, wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid and O is oleic (C18.1) fatty acid.
2. The process for preparing an edible final fat composition according to claim 1 wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 1 .9% by weight compared to the total amount of triglycerides in the ediblefinal fat composition, such as no more than 1 .8% by weight, such as no more than 1 .7% by weight, such as no more than 1 .5% by weight, or such as no more than 1 .4% by weight.
3. The process for preparing an edible final fat composition according to claim 1 or 2, wherein the amount of StStSt triglycerides in the first olein fraction is reduced to no more than 1.2% by weight compared to the total amount of triglycerides in the first olein fraction, such as no more than 1 .1% by weight, or such as no more than 1.0% by weight.
4. The process for preparing an edible final fat composition according to any one of the preceding claims wherein the amount of PPP triglyceride in the second olein fraction is reduced to no more than 1 .4% by weight compared to the total amount of triglycerides in the first olein fraction, such as no more than 1.3% by weight, such as no more than 1 .1% by weight, or such as no more than 1 .0% by weight.
5. The process for preparing an edible final fat composition according to any of the preceding claims wherein step b1 ) or c2) comprises blending, in a weight ratio from 70:30 to 30:70, such as 65:35 to 35:65, such as 60:40 to 40:60.
6. The process for preparing an edible final fat composition according to any of the preceding claims wherein the first vegetable fat composition and the first olein fraction comprises an amount of StOSt triglyceride and its positional isomers of between 40% and 85% by weight compared to the total amount of triglycerides in the first vegetable fat composition and the first olein fraction, such as between 45% to 80%, such as 50% to 75%, such as 55% to 72%.
7. The process for preparing an edible final fat composition according to any of the preceding claims wherein the second vegetable fat composition and the second olein fraction comprises an amount of POP and its positional isomers of between 35% to 80% by weight compared to the total amount of triglycerides in the second vegetable fat composition and the second olein fraction, such as 40% to 75% by weight, such as 45% to 73% by weight, such as 50% to 70% by weight, or such as 55% to 70% by weight.
8. The process for preparing an edible final fat composition according to any of the preceding claims wherein the step of reducing the amount of tri-stearic and / or tri-palmitic comprises a fractionation step, such as a small fractionation step, preferably by a dry fractionation step.
9. The process for preparing an edible final fat composition according to any of the preceding claims wherein the step of reducing the amount of tri-stearic and / or tri-palmitic consists of a fractionation step, such as a small fractionation step, preferably by a dry fractionation step.
10. The process for preparing an edible final fat composition according to claim 9, wherein the step of reducing the amount of tri-stearic and / or tri-palmitic does not significantly change the content of other fat components.
11. The process for preparing an edible final fat composition according to any of the preceding claims wherein the first vegetable fat composition originates from shea butter, illipe butter, kokum butter, mango butter or sal butter or fractions thereof, such as shea butter, illipe butter or sal butter or fractions thereof, such as shea butter or sal butter or fractions thereof, such as shea butter or fractions thereof.
12. The process for preparing an edible final fat composition according to any of the preceding claims wherein the second vegetable fat composition originates from a palm oil or phulwara oil or fractions thereof, preferably the second vegetable fat composition originates from a palm oil fraction such as a palm mid fraction.
13. An edible final fat composition, wherein the edible final fat composition comprises: -from 85% to 100% by weight of triglycerides compared to the total weight of the edible final fat composition;-from 50% to 92% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition;- from 25% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition;- from 22% to 50% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition; wherein the total amount of tri-stearic and tri-palmitic (StStSt+PPP) in the edible final fat composition is no more than 2.0% by weight compared to the total amount of triglycerides in the edible final fat composition, wherein the (StOSt + POP) / (StStO + PPO) ratio is at least 5, wherein P is palmitic (C16:0) fatty acid, St is stearic (C18:0) fatty acid, O is oleic (C18: 1 ) fatty acid, and Sat is saturated fatty acids selected from C14-, C16-, C18-, C20, and / or C22-fatty acids.
14. The edible final fat composition according to claim 13 which comprises from 28% to 50% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition.
15. The edible final fat composition according to claim 13 or 14, wherein the edible final fat composition comprises:- a first vegetable fat composition and a second olein fraction, or- a first olein fraction and a second vegetable fat composition, or- a first olein fraction and a second olein fraction, or- an olein fraction of a blend of a first and a second vegetable fat composition, wherein the two components are blended in a weight ratio from 80:20 to 20:80.
16. The edible final fat composition according to any of claims 13-15, wherein the edible final fat composition comprises from 90% to 100% by weight, such as 92% to 99%, such as 95% to 99% by weight of triglycerides compared to the total weight of the edible final fat composition.
17. The edible final fat composition according to any one of claims 13-16, wherein the edible final fat composition comprises from 60% to 90% by weight, such as 65% to 88%, such as 70% to 87%, such as 75% to 86% by weight of SatOSat triglycerides compared to the total weight of triglycerides in the edible final fat composition.
18. The edible final fat composition according to any of claims 13-17, wherein the edible final fat composition comprises from 30% to 48% by weight, such as 31 % to 46% by weight, such as 32% to 44% by weight of POP triglycerides compared to the total weight of triglycerides in the edible final fat composition.
19. The edible final fat composition according to any of claims 13-18, wherein the edible final fat composition comprises from 24% to 48% by weight, such as 26% to 46%, such as 27% to 44% by weight of StOSt triglycerides compared to the total weight of triglycerides in the edible final fat composition.
20. The edible final fat composition according to any of claims 13-19, wherein the edible final fat composition comprises from 0.1% to 1.8% by weight, such as 0.1% to 1.7% such as 0.2% to 1.6%, such as 0.2% to 1.5%, such as 0.3% to 1 ,4%, such as 0.3% to 1.2%, such as 0.3% to 1 .0% by weight of the total amount of tri-palmitic and tri-stearic (PPP and StStSt) triglycerides compared to the total weight of triglycerides in the edible final fat composition.
21. The edible fat composition according to any of claims 13-20, wherein the edible fat composition or a fraction thereof has been subjected to a small fractionation step, referred to as a de-topping step, to remove a solid fraction rich in SatSatSat triglycerides and optionally diglycerides,22. The edible fat composition according to claim 21 , wherein the fractionation (de-topping): a) decreases the PPP and / or StStSt triglyceride content of the final edible fat composition or the fraction thereof by at least 30% by weight relative to the PPP and / or StStSt triglyceride content of the fat composition or fraction thereof before the de-topping step, and b) does not increase the POP and / or StOSt triglyceride content of the fat composition by more than 5% by weight relative to the POP and / or StOSt triglyceride content of the fat composition before the de-topping step.
23. The edible final fat composition according to any of claims 13-21 , wherein the first vegetable fat composition originates from shea butter, illipe butter, kokum butter, mango butter or sal butter or fractions thereof, such as shea butter, illipe butter or sal butter or fractions thereof, such as shea butter or sal butter or fractions thereof, such as shea butter or fractions thereof.
24. The edible final fat composition according to any of claims 13-23, wherein the second vegetable fat composition originates from a palm oil or phulwara oil or fractions thereof, preferably the second vegetable fat composition originates from a palm oil fraction such as a palm mid fraction.
25. The edible final fat composition according to any of claims 13-24 wherein the edible final fat composition is suitable as a confectionery fat.
26. The edible final fat composition according to any of claims 13-24 wherein the edible final fat composition is suitable as a confectionery fat for enrobing, filling, molding and coating applications.
27. An edible fat composition obtainable from the process as defined in any one of claims 1- 12.
28. Use of the edible fat composition as defined in any of claims 13-26 in a confectionery application.
29. Use of the edible final fat composition as defined in any of claims 13-26 in a filling application30. Use of the edible final fat composition as defined in any of claims 13-26 in an enrobing or coating application.
31. Use of the edible final fat composition as defined in any of claims 13-26 in a molding application.
32. Use of the edible final fat composition as defined in any of claims 13-26 as a cocoa butter equivalent.
33. Use of the edible final fat composition as defined in any of claims 13-26 as a confectionary fat in a mixture with cocoa butter in a confectionary product such as a filling, a chocolate product or a chocolate like product.
34. The use according to claim 32 wherein a mixture of the edible final fat composition and the cocoa butter is used in a ratio in the range from 5:95 to 98:2, such as 10:90 to 98:2, such as 15785 to 98:2, such as 20780 to 95:5.
35. A food product or confectionary or chocolate or chocolate-like product comprising a coating substantially made up of the edible final fat composition as defined in any of claims 13-26.
36. The food product or confectionary or chocolate or chocolate-like product according to claim 35, wherein the total fat content is in the range from 20 %w / w to 65 %w / w, such as 20 %w / w to 50 %w / w, or such as 25 %w / w to 45 %w / w.